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Dans la lune

April 20, 2020

Tatsuta-age deep fried marinated Chicken

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Tatsuta-age deep fried marinated chicken

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Tatsuta-age deep fried marinated chicken

Ingredients

  • 5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

  • 3 tbsp soy sauce
  • 2 garlic cloves - grated
  • 1 thumb of ginger (15g) - grated
  • 2 tbsp cooking sake or cooking white wine
  • 1 tbsp ketchup
  • 1 tbsp sesame oil
  • 1/2 tbsp garlic powder
  • 1 tsp white sugar
  • 1 tsp kosher salt
  • a dash of pepper
  • 1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

  • 1 red onion - finely chopped
  • 3 pickles (12g) - finely chopped
  • 70g mayonnaise
  • 30g ketchup
  • 1/4 tsp white sugar
  • dash of salt
  • 160g katakuriko/potato starch
  • 40g plain flour/cake flour (T45)

Instructions

  • 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
  • 2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
  • 3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
  • 4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • 5. Serve hot!
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https://atelierlalune.com/2020/04/tatsuta-age-deep-fried-marinated-chicken/

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